Quiche Lorraine

i got my hands working on an authentic french quiche, one that's two inches in depth and left to chill overnight, allowing the flavors to mellow out. a quiche is basically a gorgeous pie, that uses custard and simple fresh ingredients. It's pretty hard to find good quiche in singapore as people here are more accustomed to the usual pies that they see everywhere else.

i guess one thing that marks the coming of autumn is the increased in butter and cream used in dishes as the dairy product somehow gives us warmth in the colder months. although quiche can be considered food for all seasons, the ingredients changes. and that's what makes quiche a welcoming comfort food.

baking is such a wonderous art of work.

a book and the kitchen

I've gotten myself thomas keller's bouchon, something that i have set my eyes on for a long time but have always been contemplating due to the price tag attached. The twenty percent off sale at kinokuniya gave me the courage i needed and with a wave of my visa, i find myself lugging the book home.

There's a good many reasons as to why i bought bouchon over the french laundry. The simple and bistro styled recipes probably suited me more since i plan to cook and bake on lazy mornings when there's nothing more enjoyable than spending personal time in the kitchen alone. the aromas floating about and the sounds of chopping, stirring makes the day seems somewhat more interesting.

While france is a many hundred miles away, i'll be dreaming up of my own french kitchen in the days to come as i try out those recipes.